Ratatouille with Salmon

Dice all of your vegetables first. In a large skillet over medium heat, add olive oil, minced garlic clove, and half a chopped onion and bell pepper, cook for about 5 minutes. Add eggplant and zucchini along with a good amount of salt and stir until soft. Add the diced tomatoes and can of tomato sauce, reduce heat to a simmer, add a lid and cook until all vegetables are soft and becomes more of a “stew”. Cook salmon on a baking sheet in a preheated oven of 400°F with salt, pepper, and garlic powder for seasoning for 12-15 minutes. Serve ratatouille and salmon together and enjoy!